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26Nov/14Off

Mongolian Lamb Stir-Fry With Rice

Mongolian Lamb Stir-Fry With Rice

Ingredients

  • 1 teaspoon cornflour ( cornstarch)
  • 1 tablespoon soy sauce ( salt-reduced)
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons black bean sauce
  • 1/2 teaspoon Chinese five spice powder
  • 1 teaspoon olive oil
  • 500 g lamb steaks ( leg trimmed of fat and cut across the grain into strips)
  • 1 brown onion ( cut into wedges)
  • 100 g button mushrooms ( sliced)
  • 2 celery ribs ( thinly sliced diagonally)
  • 1 zucchini ( large halved lengthways, thinly sliced)
  • 3 carrots ( Halved lengthways thinly sliced)
  • 1/4 Chinese cabbage ( shredded)
  • 2 garlic cloves ( minced)
  • 1 teaspoon ginger ( fresh finely grated)
  • 2 tablespoons water
  • 210 g rice ( 1 cup Doongara specified cooked according to package directions)

Directions

  1. Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
  2. Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
  3. Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
  4. Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
  5. Add the lamb and sauce to the wok and toss to combine and heat through.
  6. Divide the rice between plates and top with mixture to serve.
Read more: http://www.food.com/recipe/mongolian-lamb-stir-fry-with-rice-460452
26Nov/14Off

Banana Walnut Bread

Banana Walnut Bread (Splenda)

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 cup Splenda granular, sugar substitute
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon canola oil
  • 1/3 cup low-fat buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/4 cups mashed bananas
  • 1/4 cup walnuts, chopped

Directions

  1. Preheat oven to 350 degrees and spray 9" x 5" loaf pan with cooking spray.
  2. Combine dry ingredients and set aside.
  3. In another bowl, combine the rest of the ingredients except the walnuts.
  4. Pour the wet ingredients into the dry ingredients and mix well.
  5. Fold in the walnuts and stir until just mixed.
  6. Pour batter into pan and bake 45-55 minutes or until center is set.
Read more: http://www.food.com/recipe/banana-walnut-bread-splenda-236412
26Nov/14Off

Roasted Red Pepper and Arugula Pizza

Roasted Red Pepper and Arugula Pizza

Ingredients

  • 1 tablespoon yellow cornmeal
  • 1 Pillsbury refrigerated classic pizza crust
  • 1 (7 ounce) jars roasted red peppers, drained
  • 2 cups arugula leaves ( or 2 cups loosely packed spinach leaves)
  • 1 1/2 tablespoons pine nuts
  • 1/4 cup red onion, sliced thinly
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup mozzarella cheese, preshredded

Directions

  1. Preheat oven to 425 degrees.
  2. Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
  3. Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
  4. Bake at 425 degrees for 7 minutes. Remove crust from oven.
  5. Layer red pepper strips and arugula (or spinach leaves) over crust.
  6. Sprinkle with pine nuts, red onion and crushed red pepper.
  7. Put in oven again and bake for 5 minutes.
  8. Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
  9. Cut into 8 pieces.
Read more: http://www.food.com/recipe/roasted-red-pepper-and-arugula-pizza-351272
26Nov/14Off

Mini Mexican Pizzas

Mini Mexican Pizzas

Ingredients

  • 1/2 lb lean ground beef
  • 1 teaspoon taco seasoning
  • 2 (12 inch) flour tortillas
  • 6 tablespoons salsa, divided ( I used mild)
  • 1 roma tomato, diced
  • 1/2 cup frozen corn, thawed
  • 1/2 small red onion, diced
  • 1 cup shredded Mexican blend cheese

Directions

  1. Preheat oven to 375°F.
  2. While oven is heating,add ground beef and taco seasoning to a medium-sized skillet over medium heat.
  3. Cook beef until no longer pink,about 8 to 10 minutes,drain if needed.
  4. Lightly spray two medium sized cookie sheets with cooking spray.
  5. Place two tortillas on each sheet,then lightly spray tortillas with more cooking spray.
  6. Bake tortillas until lightly browned, about 6 to 8 minutes.
  7. Remove tortillas from oven and evenly spread 1 1/2 tablespoons of salsa on each.
  8. Divide ground beef, corn, onions, and tomatoes evenly over each tortilla.
  9. Divide cheese evenly over the top of ground beef mixture.
  10. Bake for 10 to 12 minutes or until cheese is melted.
Read more: http://www.food.com/recipe/mini-mexican-pizzas-258130
26Nov/14Off

Breakfast Sausage Casserole

Breakfast Sausage Casserole

Ingredients

  • 1 (16 ounce) packages bulk pork sausage, cooked drained and crumbled
  • 4 cups cubed day old bread
  • 2 cups shredded sharp cheddar cheese ( 8oz)
  • 2 (12 ounce) cans evaporated milk
  • 10 large eggs, lightly beaten
  • 1 teaspoon dry mustard
  • 1/4 teaspoon onion powder ( I use 1 fresh chopped onion)
  • 1/4 teaspoon black pepper

Directions

  1. Combine all ingredients and cover, refrigerate overnight.
  2. grease 13x9 inch baking dish.
  3. preheat oven to 325 degrees.
  4. bake for 55-60 minutes.
  5. if top gets brown too fast cover with foil.
Read more: http://www.food.com/recipe/breakfast-sausage-casserole-48046
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